Quote:
Originally Posted by DewDropInn
I'll join in on that Happy Birthday to Hunter World!!
Sugar. Every single time.
Taco with soft tortilla or taco with crunchy tortilla?
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I'm a hard shell fan. Gotta have some crunch! (And I agree about the sugar! I'll take the most natural form of a food possible over a man-made fabrication.)
Apple-Stuffed Acorn Squash or Cinnamon Carrots? (Recipes below to help out with some fresh holiday ideas!)
Apple-Stuffed Acorn Squash
Yield: 6 servings
3 medium acorn squashes
2 tablespoons butter
3 cups peeled and chopped tart apples
1 cup chopped onion
1/2 cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1-1/2 cups grated cheddar cheese
Preheat oven to 350 degrees F. Cut squashes in half lengthwise and scoop out seeds and strings. Bake cut side down in 1/2-inch of water until tender, about 40 minutes. While squashes are baking, prepare the stuffing.
In a skillet melt the butter and saute apples and onion for 10 minutes or until both are very tender. In a large bowl combine apples and onion with raisins, brown sugar, cinnamon, and cheese. Place cooked squashes on a cookie sheet and divide apple stuffing evenly among cavities. Bake at 350 degrees F for 20 minutes or until apples are soft and cheese is melted. This dish, which can be prepared ahead, is great for holiday entertaining.
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Cinnamon Carrots
Yield: 6 servings
1 to 1-1/2 pounds carrots, sliced
1/3 cup butter, at room temperature
1/2 cup white sugar
1 teaspoon salt
1/4 to 1/2 teaspoon ground cinnamon
1/3 cup boiling water
Preheat the oven to 350 degrees F. Place the carrots in a 1-1/2-quart casserole or baking dish.
Cream together the butter, sugar, salt, and cinnamon. Stir in the boiling water. Pour over the carrots. Bake for